Healthy Cooking Oils Kansas City MO

This page provides relevant content and local businesses that can help with your search for information on Healthy Cooking Oils. You will find informative articles about Healthy Cooking Oils, including "Health Matters�Ode to Oils". Below you will also find local businesses that may provide the products or services you are looking for. Please scroll down to find the local resources in Kansas City, MO that can help answer your questions about Healthy Cooking Oils.

Nature's Remedies
RR 5
Gravois Mills, MO
 
Squash Blossom Food Cooperative of Kansas City
(816) 352-9213
Kansas City, MO
 
River City Nutrition
833 S Kirkwood Rd
Saint Louis, MO
 
Manna Nutrition Store
(913) 381-6604
5235 W 95th St
Shawnee Mission, KS
 
Prairie Harvest
601 N Main St
Newton, KS
 
Rainbow Natural Foods
(816) 836-5757
151 W US Hwy 24
Independence, MO
 
Nature's Pantry
(816) 478-1990
19019 E. 48th St. South
Independence, MO
 
Nature's Pantry
(816) 478-1990
19019 E. 48th St. South
Independence, MO

Data Provided by:
Whole Foods Market
(913) 652-9633
7401 West 91st St
Overland Park, KS
 
Whole Foods Market
(913) 663-2951
6621 W 119th St
Overland Park, KS
 
Data Provided by:

Health Matters�Ode to Oils

Provided by: 

By Lisa Turner

You know by now which oils are the healthiest choices. But did you know that each of these has a slightly different use? For example, while canola oil and olive oil are both healthy cooking oils, canola oil has a higher smoke point—the temperature at which heated oils begin to emit smoke and impart an acrid flavor and aroma to foods—than olive oil, so it’s best used for frying; olive oil has a lower smoke point, so it’s best used for dressings, or added after cooking. In general, refined oils have a higher smoke point. Unrefined oils retain all of their natural flavor, color, and aroma.

OIL: Olive

FLAVOR AND COLOR: Ranges from pale yellow with a mild flavor to deep greenish-gold with an intense olive fragrance and taste

USES: Use for sautéing at medium heat; don’t use for frying or high-heat cooking. Use “extra virgin” grades for sauces and salad dressings, and as finishing oils.

HEALTH BENEFITS: High in monounsaturated fats; can lower harmful LDL cholesterol levels while raising beneficial HDL levels.

OIL: Canola

FLAVOR AND COLOR: Mild, neutral flavor and pale color

USES: Use for sautéing and baking; for frying, use high-oleic varieties, which have the highest smoke point. Not ideal for salad dressings or sauces.

HEALTH BENEFITS: High in monounsaturated fats and rich in alpha-linolenic acid (ALA), a type of omega-3 fatty acid that may reduce the risk of heart disease.

OIL: Coconut

FLAVOR AND COLOR: Full, slightly nutty flavor; white when refrigerated, clear at room temperature

USES: Use for sautéing, making sauces, and replacing butter in baking; don’t use for frying or high-heat cooking

HEALTH BENEFITS: Although it’s high in saturated fats, coconut oil may reduce total and harmful LDL cholesterol levels, while increasing beneficial HDL levels.

OIL: Red palm

FLAVOR AND COLOR:Orange-red in color with a rich, distinctive flavor

USES:Use for high-heat sautéing and frying, and as “shortening” in baking. Not the best oil for dressings or sauces.

HEALTH BENEFITS:High in antioxidant carotenoids and tocopherols, red palm oil may lower total cholesterol while increasing HDL levels.

OIL: Walnut

FLAVOR AND COLOR:Nutty and rich with a slightly bittersweet finish

USES: Use in salad dressings, in baked goods and sauces, and as a finishing oil; not for high-heat cooking and frying

HEALTH BENEFITS: High in polyunsaturated fats and ALA, walnut oil has a heart-protective effect.

Author: Lisa Turner

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